Chocolate chip cookies, so simple, yet so misunderstood. The addition of raisins renders them inedible, use of butter vs lard widely debated and don’t even get me started on chilling the dough prior to baking- yes you do this step, just like you’re going to sift that flour!!
I’m not going to go all preachy on what flour to use or what type of chocolate chips to use. Personal choices! I use Robin Hood and Chip-its, don’t think too hard.
Before things get too heated, hear me out. These are THE BEST oatmeal chocolate chip cookies, ever. Do not @ me!
- 1 1/2 cups of flour
- 1 tsp of soda
- 1 tsp of salt
- 1 cup of Crisco Lard
- 3/4 cup of brown sugar
- 3/4 cup of white sugar
- 2 large eggs
- 2 cups of rolled oats (quick oats work best)
- 1 tsp of vanilla extract (bonus points for not using extract)
- chocolate chips
Sift flour, salt, soda and set aside. In a mixer or by hand in a big bowl, mix Crisco, eggs, sugars. Blend until creamy and then slowly add dry ingredients. Add oats and chocolate chips. Roll into a giant ball, cover and refrigerate for 20 minutes.
Pre-heat oven to 350 º . Using a tablespoon or dough scoop, portion out and space out cookie balls on a greased cookie sheet. Bake on the middle-rack for 8-10 minutes, then lay to cool on the counter or cooling rack.
Photo by Libby Roach